Description
A delightful and moist banana bread that uses sourdough discard and ripe bananas, making it a creative and resourceful treat.
Ingredients
- 1 cup sourdough discard
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for best results. Avoid overmixing to prevent dense bread.
